Chocolate Christmas Log Cake Recipe

May 05, 2023 Post a Comment

Fast and Easy Christmas Yule Log Cake Country Recipes Style Country Recipes from countryrecipes.blogspot.com

Description

This Chocolate Christmas Log Cake recipe is a classic French dessert. Also known as a Buche de Noel, this log-shaped cake is perfect for the holiday season. This cake has a rich and moist chocolate sponge cake, filled with a light and fluffy cream cheese filling, and decorated with meringue mushrooms and fondant holly leaves. It's a delicious and beautiful treat that will be the highlight of your Christmas dinner.

This Chocolate Christmas Log Cake recipe is easy to make, and you can customize it to suit your own tastes. You can use any type of chocolate cake mix, or you can make the cake from scratch. The cream cheese filling can be flavored with any type of extract, such as vanilla, almond, or coffee. You can also add other ingredients, such as candied fruit, nuts, or chocolate chips, to the filling. The meringue mushrooms and fondant holly leaves make the cake extra special, and you can make them ahead of time to save time.

Ingredients

For the cake:

1 box of chocolate cake mix, or your favorite homemade chocolate cake recipe
3 eggs
1/3 cup oil
1 cup water

For the cream cheese filling:

1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup heavy cream
Optional: 1/2 cup of your favorite add-ins (chopped nuts, chocolate chips, candied fruit, etc)

For the meringue mushrooms:

1/2 cup egg whites
1/2 teaspoon cream of tartar
1 cup sugar
1/4 teaspoon almond extract
3 tablespoons cocoa powder

For the fondant holly leaves:

1/4 cup light corn syrup
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups confectioners’ sugar
Green and red food coloring

Instructions

To make the cake: Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

To make the cream cheese filling: In the bowl of an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add cream and mix until combined. Stir in optional add-ins, if desired. Spread filling over cooled cake, leaving a 1-inch border around the edges.

To make the meringue mushrooms: Preheat oven to 200°F. Line two baking sheets with parchment paper. In the bowl of an electric mixer, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in almond extract. Spoon meringue onto prepared baking sheets, forming mushroom caps and stems. Sprinkle with cocoa powder. Bake for 1 hour, or until dry. Cool on baking sheets.

To make the fondant holly leaves: In a small bowl, combine corn syrup, lemon juice, vanilla extract and almond extract. Gradually add confectioners’ sugar, 1 cup at a time, until a thick paste forms. Divide paste into two batches and color one batch green and the other red. Roll out each batch of fondant to 1/4-inch thick. Cut out holly leaves using a small cookie cutter. Place leaves on waxed paper to dry.

To assemble the cake: Cut cake into 4 equal pieces. Stack pieces on top of each other to form a log shape. Frost with remaining cream cheese filling. Decorate with meringue mushrooms and fondant holly leaves. Keep refrigerated until ready to serve.